When I was hanging out in Emeril's kitchen , one of the first things he made were these stunning sweet potato biscuits . His recipe could be easily veganized by substituting earth balance for the butter, but I wanted to try making fat-free biscuits -- and with whole wheat flour, too.
Since I had such good luck using bananas instead of butter in my maple-cornbread biscuits , I thought that would work here too, since these biscuits are also sweet and any added sweetness or hint of banana would be a complimentary flavor. Boy does it ever! The slight sweetness of banana really brings out the natural sweetness in the sweet potato -- and the hint of cinnamon (<-- HH's personal touch) ties it all together beautifully.
These biscuits are just sweet enough that they taste a bit like a muffin but their texture and cute button shape is more like a biscuit. Serve them with tofu scramble , greens and a big ol' pot of Emeril's spiked tea ---err coffee.